Chunky Peanut Butter Cookies
If you want a Chunky Peanut Butter Cookie that tastes like the peanuts at a ball park, you are in the right place! You can see the crunchy peanuts right on top, with a good shake of coarse salt to contrast against the sweet cookie.
With a recipe this good, you might become your friends’ Peanut Butter Cookie supplier for all future get-togethers!
Notes and tips:
- I like to use dry roasted peanuts. Get the freshest peanuts that you can for the best flavor.
- As with any cookie, do not overmix once all ingredients have been combined. This can make the cookies tough. Distribute all ingredients well throughout the dough; that’s all the mixing you need.
- These cookies should not be overcooked. Look for a light brown around the edges and a slightly puffy middle.
If you want a Peanut Butter Cookie that tastes like the peanuts at a ball park, you are in the right place! You can see the crunchy peanuts right on top, with a good shake of coarse salt to contrast against the sweet cookie.
With a recipe this good, you might become your friends’ Peanut Butter Cookie supplier for all future get-togethers.
- 2 cup Dry Roasted Peanuts (lightly chopped, 10 oz.)
- 8 oz Butter (softened)
- 1 cup Light Brown Sugar (firmly packed, 7 oz.)
- 3/4 cup Granulated Sugar (6 oz.)
- 2 tbsp Light Corn Syrup
- 2 tsp Vanilla Extract
- 1 cup Peanut Butter (crunchy preferred, 8 oz.)
- 2 Large Eggs
- 2.5 cup All-Purpose Flour (12.5 oz.)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 tbsp Kosher Salt
- Process the peanuts
Process the peanuts in your food processor, pulsing only enough to break peanut halves into large bits. Divide the chopped peanuts into two 1-cup portions.
Alternatively, you can place the peanuts into a zip lock bag and pound them with a rolling pin to the desired consistency. Prep two cookie sheets with a silicone liner or parchment paper lining.
Cream butter, sugars, corn syrup and vanilla in a mixing bowl on medium speed until fluffy. Add peanut butter and mix thoroughly.
Add eggs one by one and mix thoroughly.
Stir or sift together flour, baking powder, baking soda and salt. Add to creamed butter mixture, mixing only until combined.
Mix in 1 cup chopped peanuts.
Place remaining chopped peanuts in a small bowl.
If using a scoop: Scoop cookie dough and, before releasing onto the cookie sheet, press the flat part of the scooped dough into the chopped peanuts so they adhere to the cookie dough. Release cookies onto the cookie sheet, 2” apart.
If using a spoon: Spoon out about a tablespoon of dough and drop into the bowl of chopped peanuts. Roll the cookie dough so the peanuts adhere all around. Drop onto the cookie sheet, 2” apart.
Using the bottom of a glass or your fingers, press each cookie into a disc. Refrigerate for ½ hour. Cookies may be frozen for later at this point.
Preheat oven to 350°
When ready to bake, flip each cookie over and sprinkle a pinch of Kosher salt over the peanut topping.
Bake 15 – 20 minutes, or until cookies are light golden brown around the edges.
Remove from oven and let cool for 10 minutes before moving to a baking rack to cool completely.